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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the beans in plenty of water overnight. Drain and rinse well. | 2. Cook the soaked beans in a large pot with the onion, garlic and boiling water. | 3. In a separate pot, cook the brown rice according to package directions. | 4. After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes. | 5. Most of the liquid should have cooked into the beans and TVP. Add salt to taste. | 6. Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kidney bean	1	cup	dried	53.36	7.544	7.728	0.92
onion	1		diced	60.0	14.01	1.65	0.15
garlic clove	3		smashed	-	-	-	-
water	1	quart	boiling	-	-	-	-
brown rice	1/2	cup		339.475	70.5312	6.9745	2.96
vegetable protein	1	cup	textured	-	-	-	-
chili powder	1 1/2	1/2		11.421	2.0129	0.5451	0.5783
cumin	1 1/2	1/2	ground	11.8125	1.3936	0.561	0.7015
sea salt	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.